Juicy Brisket and Beer Cheese Stuffed Pretzel Bites for Parties (Print version)
Smoky brisket and thick beer cheese tucked into soft pretzel-style bites, baked golden and served warm for parties.
# Ingredients:
For the filling
01 -
2 cups (280 g) cooked smoked brisket, finely chopped or shredded
02 -
3/4 cup (180 g) thick beer cheese dip, chilled
03 -
1/2 cup (55 g) shredded sharp cheddar cheese
04 -
1 teaspoon Dijon mustard, optional
For the dough and topping
05 -
1 can (16.3 oz / 462 g) refrigerated jumbo biscuit dough, 8 biscuits
06 -
2 tablespoons all-purpose flour, for shaping
07 -
2 cups (480 ml) warm water
08 -
1/4 cup (55 g) baking soda
09 -
1 large egg, beaten with 1 tablespoon water
10 -
1 tablespoon coarse pretzel salt or kosher salt
11 -
2 tablespoons (28 g) butter, melted
12 -
1/2 cup (120 g) extra beer cheese dip, warmed, for serving
# Instructions:
01 -
Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
02 -
Combine the chopped brisket, chilled beer cheese, cheddar, and Dijon if using. The mixture should be thick and scoopable.
03 -
Split each biscuit into 2 thinner rounds. Lightly flour the counter and press each round into a circle about 4 inches wide.
04 -
Place about 1 tablespoon of brisket filling in the center of each dough round. Pull the edges over the filling and pinch tightly to seal, then roll gently into a ball.
05 -
Stir the baking soda into the warm water until dissolved. Quickly dip each stuffed ball, lift it out, and place it seam side down on the prepared baking sheet.
06 -
Brush the tops with egg wash and sprinkle with coarse salt. Bake for 14-16 minutes, until puffed and deep golden brown.
07 -
Brush the hot bites with melted butter. Let them rest for 5 minutes, then serve warm with extra beer cheese for dipping.
# Good to know:
01 -
Best served warm while the filling is creamy.
02 -
Assemble up to 8 hours ahead, then dip and bake just before serving.
03 -
Makes 16 stuffed pretzel bites.